For Meatless Monday: Easy Skillet Supper

Zucchini, Black Bean and Rice Skillet Supper
For Meatless Monday, zucchini combined with black beans, corn, fire roasted tomatoes and rice makes for an easy and delicious skillet meal.
Serves 4
The Ingredients.
1 tablespoon EVOO
1-1/2 cups zucchini, quartered lengthwise and sliced
1/2 cup diced green pepper
1 can black beans, drained and rinsed
1 cup frozen or fresh corn off the cob
1 can Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained
1/4 tsp. red pepper flakes (optional)
3/4 cup water
1 cup instant brown rice
1 cup shredded Cheddar or Monterey Jack cheese
Sliced green onions for garnish
The Directions.
1. Heat oil in large skillet over medium heat. Add zucchini and green pepper; cook 5 minutes, stirring occasionally. Add beans, corn, undrained tomatoes, red pepper flakes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 8 minutes or until liquid is absorbed. Sprinkle with cheese. You might want to add a little more cheese. Garnish with sliced green onions.
The Verdict.
I have never been a fan of instant rice but this is such an easy recipe to prepare that I think it's worth taking the short cut. You can most definitely use regular brown or white rice instead, just cook the rice first and then add the zucchini-tomato mixture. Be sure to toss on the sliced green onions before serving. They really add a lot of flavor.

Roasted Zucchini, Green Beans and Mushrooms

I had a vegetable bin overflowing with zucchini, green beans and mushrooms. I decided to roast them in the oven with a little olive oil and dried thyme tossed in for good measure. I ended up with a savory side dish to serve with grilled chicken.

Roasted Zucchini, Green Beans and Mushrooms
Ingredients:
1 large zucchini, sliced
1-16 oz. box fresh green beans, ends snapped
1-8 oz. box whole mushrooms, cleaned
3-4 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
Parmesan cheese, optional
Directions:
Preheat oven to 400 degrees F. Place olive oil, salt, pepper and thyme in a large bowl, stir and add veggies. Toss to mix well. Using a large cookie sheet with sides, cover with aluminum foil or nonstick cooking spray and spread vegetable mixture over the pan. Bake for 15 minutes. Stir the vegetables and cook for another 15 minutes, until veggies are tender and nicely browned. Sprinkle top of each serving with a little grated Parmesan cheese. Serve hot.

Fresh Tomato Zucchini Pasta

I had some zucchini and tomatoes to use up from a trip to Aldis earlier in the week. It’s a little early for the Great Zucchini Invasion, that scary time of year when people who grow too much zucchini attempt to share it with the rest of the world, (ie) the ones who don't grow zucchini. Now you'll be ready when the zucchini growers start stalking you. Take whatever they try to give you, bring it directly home and make this awesome recipe! I sauted the zucchini and tomatoes with garlic and served it over pasta, always a winning combination. Didn't have fresh basil. I didn't grow any this year and I really miss it. I think I would have liked the sauce to be a little juicier but the flavor was fabulous and I'll definitely make it again.

FRESH TOMATO ZUCCHINI PASTA
4 tbsp. olive oil
4 cloves garlic, minced
2 large zucchini, sliced
8 Roma tomatoes, remove skin and seeds, slice into wedges
1 cup sliced mushrooms
1/2 cup fresh basil (or use 1/2 tsp. dried basil)
1/2 tsp. pepper
1/2 tsp. red pepper flakes
salt to taste
1 box whole wheat spaghetti
Parmesan cheese

In skillet, saute garlic and zucchini in olive oil until tender. Add sliced mushrooms and cook. Add tomatoes and cook about 5 more minutes, or until they wilt. Add basil and seasoning. Prepare spaghetti as directed on box. Place pasta on plate and top with vegetables and cheese. Serve with crusty bread and fresh melon.